Steak Salad With Blue Cheese Butter

Steak Salad With Blue Cheese Butter
Sang An
You can have your steak and eat it too—just make vegetables the base of the meal.

Get the recipe.
Serves 4
preparation
25
minutes
cooking
45
minutes

Ingredients

2
tablespoons
unsalted butter, at room temperature
1
ounce
blue cheese (1/4 cup)
1
pound
purple- or red-skinned potatoes
3
tablespoons
olive oil
kosher salt and black pepper
1 1/2
pounds
porterhouse steak (1 1/4 inches thick)
1
head butter lettuce or frisée, torn (6 cups)
1/2
cup
halved cherry tomatoes
2
tablespoons
red wine vinegar

Directions

  1. Heat oven to 425° F. Combine the butter and blue cheese in a small bowl; set aside.
  2. Place the potatoes in 1 inch of water in a microwave-safe dish, cover, and microwave on high until tender, 7 to 10 minutes. Drain and rinse with cold water to stop the cooking; halve.
  3. Heat 1 tablespoon of the oil in a large ovenproof skillet on high heat. Season the steak with 1 teaspoon each salt and pepper. Cook until browned, 3 to 4 minutes per side. Add the potatoes to the skillet with the steak. Transfer to oven and cook until an instant-read thermometer inserted in the thickest part of the steak registers 130° F for medium-rare, 7 to 10 minutes. Transfer the steak to a cutting board and top with half the blue cheese butter; let rest for 10 minutes before slicing against the grain.
  4. Toss the lettuce, tomatoes, vinegar, the remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper in a large bowl.
  5. Serve the steak and potatoes with the remaining blue cheese butter alongside the salad.

 

 

Chris Morocco
January 2014

Nutritional Information

  • Per Serving
  • Calories 518
  • Fat 31 g
  • Sat Fat 11 g
  • Cholesterol 98 mg
  • Sodium 790 mg
  • Protein 35 g
  • Carbohydrate 23 g
  • Sugar 1 g
  • Fiber 3 g
  • Iron 6 mg
  • Calcium 80 mg
What does this mean? See Nutrition 101.